[sloanranger]

I have had my allotment for 4 yrs and every year I have a potatoe problem. They are either dry and flaky and skins crack open on cooking or they boil to mush. I have tried all different kinds from all different place and all prices. The problem is always the same

Can anyone help me please.  

Jo

[mobilekat]

Heya

Which Variety/ Varieties are you growing, as this can make a major difference to how they perform when you cook them.

Also what type of soil do you have? Is it sandy, clay etc?

[twilight]

Try steaming them with the skins on.  They don't break apart so and the skins just peel off.  I did this last year with good results on potatoes that fell apart when boiled.

[sloanranger]

Can any one give the name of a good potatoe that boild well, all mine up now have been dry and flaky or gone to mush. Is it some I am doing or nopt doing

Thank you

[arugula]

It sounds as though you might be boiling them too long and/or too hard. Someone asked this really recently - it gets asked quite often to be honest - and they had a problem with a variety that was fine for most other people.

This year I have early variety Lady Christl and maincrop Ambo, both grown in previous years and both cook well in my experience.

[mobilekat]

If you look here

http://www.allotment-garden.org/grow-your-own/vegetables/potatoes/varieties-flavour

There is a list of the main varieties and what they are best suited to.

I was always told that when boiling spuds to always cut them in half if the skins are on them as else the split- same as when you bake them.
And I do find fresh home grown spuds take a lot less cooking then the ancient ones you get from the supermarket, and even a good shop is going to have had the spuds out of the ground for a couple of days before you buy it.
Also home grown spuds are often harvested earlier than shop ones- so will normally have thinner skins- which are more likely to flake off.

If they are little new ones they just get a quick clean, a drizzle of olive oil, sprinkle of salt and cooked in the over- and turn into little gems of tastiness!

[Goosegirl]

We've grown Vivaldi for a couple of years now and find them a good all-rounder pot. They have a lovely, buttery taste, make good boiled and baked pot, but remember that your own pots don't need as much cooking (gently simmering will do) and do the knife test to see when they're ready before you think they are!

[sloanranger]

Thank You for your responses, I will act on your suggestions and update.

Thank You Jo x